JP4605392B2 - Method for producing bamboo shoot fermented food and bamboo shoot fermented food - Google Patents
Method for producing bamboo shoot fermented food and bamboo shoot fermented food Download PDFInfo
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本発明は、タケノコ（竹の子）の発酵食品に関し、特にタケノコに納豆菌を接種、発酵させて得られる新規なタケノコ発酵食品の製造方法及びタケノコ発酵食品に関するものである。 The present invention relates to a fermented food product of bamboo shoots (bamboo shoots), and more particularly to a method for producing a novel fermented bamboo shoot food product obtained by inoculating and fermenting natto bacteria with bamboo shoots, and a fermented food product of bamboo shoots.
タケノコの発酵食品の発明に関しては、本願発明者が前に出願したタケノコを原料とするタケノコ麹・タケノコ発酵食品の製造方法及びタケノコ麹・タケノコ発酵食品[特願２００４−３７２１６０]がある。これは、原料のタケノコに麹菌を生育させるタケノコ麹の製造方法と、タケノコ麹を食塩とともに仕込む新規で美味な発酵食品に関するもので、原料としてはタケ粉体も含まれている。
また、タケノコを原料に使用する発酵食品としては、中国産の麻竹の筍を短冊状に切り、乳酸発酵させ塩づけにし、天日で干して製造されるメンマが知られており、中華料理の具材として広く用いられている。
さらに、タケノコの加工食品に関しては、筍水煮製品及びその製造方法[特許文献１参照]、竹の子の味噌漬の製造方法[特許文献２]、健康食品及び抗腫瘍剤[特許文献３参照]等がある。
これらは、タケノコを長期間保存するための方法やタケノコに味を付与した食品の製造方法、タケノコに含有される抗腫瘍物質を含む健康食品の製造法に関するものである。
In addition, as a fermented food that uses bamboo shoots as a raw material, Menma, which is manufactured by cutting Chinese hemp bamboo straw into strips, fermented with lactic acid, salted, and dried in the sun, is known as Chinese food. It is widely used as an ingredient.
Further, regarding processed foods of bamboo shoots, boiled and boiled products and methods for producing them (see Patent Document 1), methods for manufacturing bamboo shoot miso pickles [Patent Document 2], health foods and antitumor agents [see Patent Document 3], etc. There is.
These relate to a method for preserving bamboo shoots for a long period of time, a method for producing foods that impart a taste to bamboo shoots, and a method for producing health foods containing antitumor substances contained in bamboo shoots.
また、納豆菌に注目すると、大豆以外のグリ−ンピ−スやピ−ナッツ等の豆類に納豆菌を接種した事例や、牛肉や魚肉に小麦粉を混合し前処理したものと蒸煮大豆を混合し納豆菌を培養したミ−ト納豆[特許文献４]、イカ、タコ、ホタテガイ、サケ等の水産物を発酵基質として納豆菌で発酵させたもの[特許文献５]が知られている。
タケノコと大豆を同一水分含有量で比較した場合、タケノコのたんぱく質含有量は、ほぼ大豆と同じである。
地面から採取されたタケノコの先端部はやわらかく、底部はやや硬くなっているため、食品として提供するためには調理方法等工夫が必要であり、幼児や高齢者には食用できない場合もある。タケノコ全体を均一にやわらかく加工出来ればケノコの利用範囲は一層拡大される。
タケノコは、生産される期間が春期の比較的短期間に限られ、生産物は殆どが生食用として消費され、それ以外は、クエン酸や酢酸等を添加した水煮タケノコとして加工され流通している。
収穫されたタケノコは、通常、重量で約５０％の竹皮に当たる部分を排除し食用に供されている。そのため、１次食品としてしては、無駄の多い食品原料である。この竹皮が軟化・食用化できれば、タケノコ全てが可食できることとなる。
また、近年、全国的に山間地の林業管理が、高齢化や人手不足等により疎かになる傾向があり、竹林面積が増大し、雑木林や管理された森がこれらにより侵食され『竹害』を与えている。竹林の自然増の制御が各地で課題となっている。
そのため、収穫されたタケノコの、発想を転換した新規食品の開発が待望されていた。本発明はこの点に鑑み、なされたものである。
本発明は、タケノコ（竹皮を含む）に納豆菌を接種して発酵させた、全く新規な発酵食品を提供するものである。
When bamboo shoots and soybeans are compared at the same moisture content, the protein content of bamboo shoots is almost the same as that of soybeans.
The tip of bamboo shoots collected from the ground is soft and the bottom is slightly hard, so that it is necessary to devise a cooking method in order to provide it as food, and it may not be edible for infants and the elderly. If the entire bamboo shoots can be processed uniformly and softly, the range of use of the bamboo shoots will be further expanded.
Bamboo shoots are produced for a relatively short period of time in spring, and most of the products are consumed for raw consumption. Other than that, they are processed and distributed as boiled bamboo shoots with added citric acid or acetic acid. Yes.
The harvested bamboo shoots are usually used for food, excluding the portion that hits about 50% by weight of bamboo bark. Therefore, as a primary food, it is a wasteful food material. If this bamboo skin can be softened and edible, all bamboo shoots will be edible.
In recent years, forest management in mountainous areas has become obsolete in recent years due to aging and labor shortages. Giving. Controlling the natural increase of bamboo forests is an issue in many places.
Therefore, the development of a new food that changed the way of thinking of the harvested bamboo shoots was awaited. The present invention has been made in view of this point.
The present invention provides a completely new fermented food in which bamboo shoots (including bamboo skin) are inoculated with natto bacteria and fermented.
表１に示すように、水分含量を同じにして、タケノコと大豆の各分析成分値を比較すると、タケノコは大豆とほぼ同じ割合でたんぱく質と食物繊維を含有することが解る。
タケノコには食品分析成分表によれば、水分以外に炭水化物、たんぱく質と繊維質が比較的多く含まれている。特にタケノコには有用アミノ酸が多く、その中でも特にチロシンが析出することが知られている。
水分含量を大豆と同じ１２．５％として、大豆とタケノコの主要成分を比較すると（五訂 日本食品標準成分表（科学技術庁資源調査会編））表１のようになり、かなりのたんぱく質、炭水化物、食物繊維を含有していることが解る。
As shown in Table 1, comparing the analysis component values of bamboo shoots and soybeans with the same water content, it can be seen that bamboo shoots contain protein and dietary fiber in approximately the same proportion as soybeans.
According to the food analysis composition table, bamboo shoots contain relatively many carbohydrates, proteins and fibers in addition to moisture. In particular, bamboo shoots have many useful amino acids, and it is known that tyrosine precipitates among them.
When the moisture content is 12.5%, the same as that of soybean, and the main ingredients of soybean and bamboo shoot are compared (5th edition, Japan Food Standard Ingredients Table (Science and Technology Agency Resource Research Committee)), it is as shown in Table 1. It is understood that it contains carbohydrates and dietary fiber.
これまでにタケノコのたんぱく質と食物繊維に注目し、納豆菌の酵素作用を利用した発酵食品はない。
本発明は、タケノコ（竹皮を含む）に納豆菌を接種して発酵させた、全く新規な発酵食品を提供するものであり、すなわち、下記構成のタケノコ発酵食品の製造方法及びタケノコ発酵食品である。
（１）原料タケノコの水分含有量を２０〜９０％に調整し、これに納豆菌を接種した後、湿度３０〜９０％、温度２０〜５０℃において５〜６０時間かけて発酵させることを特徴とするタケノコ発酵食品の製造方法。
（２）原料タケノコが、筍の皮であることを特徴とする前項（１）に記載のタケノコ発酵食品の製造方法。
（３）原料タケノコが、粉状体又は小粒状体であることを特徴とする前項（１）に記載のタケノコ発酵食品の製造方法。
（４）原料タケノコに接種された納豆菌により発酵されて得られたタケノコ発酵食品。
（５）水分含有量が２０〜９０％の原料タケノコに納豆菌を接種し、湿度３０〜９０％、温度２０〜５０℃で５〜６０時間発酵させて得られたタケノコ発酵食品。
（６）原料タケノコが、筍の皮であることを特徴とする前項（３）又は（４）に記載のタケノコ発酵食品。
（７）タケノコ発酵食品の製品形態が、粉状体、小粒状体、集塊物、塊状体、小塊状体、板状体、線状体、チップ状体、ペレット状体又は断片状体又はシート状体から選択されるいずれか１種であることを特徴とする前項（４）〜（６）のいずれか１項に記載のタケノコ発酵食品。
So far, there is no fermented food that uses the enzyme action of Bacillus natto, focusing on the protein and dietary fiber of bamboo shoots.
The present invention provides a completely new fermented food obtained by inoculating and fermenting bamboo shoots (including bamboo skin) with natto bacteria, that is, a method for producing a bamboo shoot fermented food having the following constitution and a bamboo shoot fermented food: is there.
(1) The water content of the raw bamboo shoots is adjusted to 20 to 90%, and after inoculating natto bacteria, it is fermented at a humidity of 30 to 90% and a temperature of 20 to 50 ° C. for 5 to 60 hours. A method for producing a bamboo shoot fermented food.
(2) The method for producing a bamboo shoot fermented food as described in (1) above, wherein the raw material bamboo shoot is cocoon skin.
(3) The method for producing a bamboo shoot fermented food according to (1) above, wherein the raw material bamboo shoot is a powder or a small granular material.
(4) Bamboo shoot fermented food obtained by fermenting with natto bacteria inoculated into raw bamboo shoots.
(5) Bamboo shoot fermented food obtained by inoculating raw bamboo shoots with a moisture content of 20-90% with natto bacteria and fermenting at a humidity of 30-90% and a temperature of 20-50 ° C. for 5-60 hours.
(6) The bamboo shoot fermented food according to the above item (3) or (4), wherein the raw material bamboo shoot is skin of persimmon.
(7) The product form of the bamboo shoot fermented food is a powder, small granule, agglomerate, lump, small lump, plate, line, chip, pellet, fragment or The bamboo shoot fermented food according to any one of (4) to (6) above, which is any one selected from sheet-like bodies.
本発明によれば、タケノコに納豆菌を生育させることにより、竹の風味を具え美味な全く新規な発酵食品を提供することができる。本発明の新規発酵食品には、食物繊維やアミノ酸、ビタミンＢ群が著量含有され、栄養価の高い食品である。
特に多量の食物繊維を含有するため、近年急増している、大腸がんや結腸がん等の抑制効果が充分に考えられるほか、整腸作用を期待すれば便秘解消にも有効となる。
また、製造時の納豆菌の酵素作用のためか、タケノコ底部の硬い部分であっても軟化しており、幼児から高齢者まで容易に食することができる。
さらに、前処理において、アクの除去処理をしなくても、製品は本来のタケノコにある苦味を感じさせることがない。むしろ タケノコ本来の淡白な味ではなくアミノ酸由来と思われる旨味が付加されたものとなる。
According to the present invention, it is possible to provide a completely new fermented food that has a bamboo flavor and is delicious by growing natto bacteria on the bamboo shoot. The novel fermented food of the present invention contains a significant amount of dietary fiber, amino acid, and vitamin B group, and is a food with high nutritional value.
In particular, since it contains a large amount of dietary fiber, it can be considered to suppress the effects of colon cancer, colon cancer, etc., which have been increasing rapidly in recent years.
Also, because of the enzymatic action of natto at the time of manufacture, even the hard part of the bamboo shoot bottom is softened and can be eaten easily from infants to the elderly.
Furthermore, the product does not feel the bitter taste of the original bamboo shoots even if the removal process is not performed in the pretreatment. Rather, it is not the light white taste of bamboo shoots, but an umami taste that seems to be derived from amino acids.
タケノコとしては、従来一般に食用として使われているタケノコならば、どのような種類のタケノコでも、例えばモウソウチク、マダケ又はハチクを原料にして使用することができ、それの皮もまた使用することができる。
出発原料のタケノコは、その竹皮部又は切り屑部であっても上記水分範囲であれば発酵生産できる。タケノコ等はあらかじめ摂取し易い大きさ、形状に加工・切断しておくことが望ましい。摂取、提供の仕方によっては竹の子の粉砕物、竹の子の粉状物であっても、加水した液体に懸濁した状態でも良い。
本願の特許請求の範囲及び明細書の中で一般的な意味で記載されているタケノコは、タケノコの中身、すなはち、タケノコの本体ばかりでなく、それを包んでいる皮も包含し、さらにそれらの粉砕物、粉状物、切り屑をも含むものである。
収穫されたタケノコは、野性の納豆菌等の耐熱性細菌の付着が予想されるため、１２０℃・２０分で加圧殺菌することが望ましい。新鮮な場合は、１０％程度のエチルアルコ−ル溶液に浸漬後、風乾して殺菌しても良い。天日乾燥により水分を調整し、加圧殺菌することもできる。殺菌に際しては、あらかじめ目的とする大きさに加工・切断した後行っても良い。
タケノコに納豆菌を生育させる場合、タケノコの水分が２０％以下であると納豆菌の増殖が困難であり、水分が９０％以上であると水分過多のため増殖速度が低下し、たんぱく質分解酵素の生産性が極度に低下する。本発明では、タケノコの水分含有量を好ましくは３５〜５０％、特に好ましくは４０〜４５％に調整しておく。タケノコの水分調整は電子レンジや乾熱乾燥器、過熱蒸気を使用して無菌的に行うことが好ましい。
As a bamboo shoot, any kind of bamboo shoot that has been conventionally used as an edible can be used as a raw material, for example, Moso bamboo, mushroom or honey, and its skin can also be used. .
The bamboo shoot starting material can be fermented and produced even in the bamboo skin portion or chip portion within the above moisture range. Bamboo shoots and the like are preferably processed and cut into sizes and shapes that are easy to ingest. Depending on how it is ingested and provided, it may be a crushed bamboo shoot, a powdered bamboo shoot, or may be suspended in a hydrated liquid.
Bamboo shoots, which are described in a general sense in the claims and specification of the present application, include not only the contents of the bamboo shoots, that is, the body of the bamboo shoots, but also the skin that encloses it, These pulverized products, powdered products, and chips are also included.
Since the harvested bamboo shoots are expected to adhere to heat-resistant bacteria such as wild natto bacteria, it is desirable to sterilize at 120 ° C. for 20 minutes. When fresh, it may be sterilized by immersing in about 10% ethyl alcohol solution and then air drying. It is also possible to sterilize under pressure by adjusting moisture by sun drying. Sterilization may be performed after processing and cutting into a target size in advance.
When natto bacteria are grown on bamboo shoots, the growth rate of natto bacteria is difficult if the moisture content of the bamboo shoots is 20% or less, and if the moisture content is 90% or more, the growth rate decreases due to excessive water content. Productivity is extremely reduced. In the present invention, the moisture content of the bamboo shoots is preferably adjusted to 35 to 50%, particularly preferably 40 to 45%. The moisture adjustment of the bamboo shoot is preferably performed aseptically using a microwave oven, a dry heat dryer, or superheated steam.
使用される納豆菌は、現在市販されている納豆菌であればよく、バチルス・ナットウに属する菌株であれば特に問題としない。
納豆菌によるタケノコ本体の発酵温度は、２０℃以下であると増殖速度が遅く５０℃以上であればタケノコ本体の自己消化によるものか、タケノコが液状化するため好ましくない。実験の結果、発酵生産可能な温度帯は特に好ましくは、３０〜４５℃であった。
また、湿度に関しては、湿度が３０％よりも低いと納豆菌が殆ど生育しない。そして、その湿度が９０％を超えるとたんぱく質分解酵素の生産性が極端に低下する。 よって、本発明では湿度の最適範囲を６０〜８５％と定めた。
さらに、納豆菌によるタケノコ本体の発酵時間は、５時間より短いと生育が不充分であり、たんぱく質分解酵素の生産が充分でなく、６０時間より長いと、既に生産された各種酵素によりタケノコが軟化、液化するため好ましくない。実験の結果、特に最適発酵時間は１５〜３０時間であった。
The Bacillus natto used may be a Bacillus natto currently on the market, and there is no particular problem as long as it belongs to Bacillus natto.
If the fermentation temperature of the bamboo shoot body by natto is 20 ° C. or less, the growth rate is slow, and if it is 50 ° C. or more, it is not preferable because the bamboo shoot body self-digests or the bamboo shoot liquefies. As a result of the experiment, the temperature range in which fermentation can be produced was particularly preferably 30 to 45 ° C.
Regarding the humidity, if the humidity is lower than 30%, natto bacteria hardly grow. And when the humidity exceeds 90%, the productivity of the proteolytic enzyme is extremely lowered. Therefore, in the present invention, the optimum range of humidity is set to 60 to 85%.
Furthermore, if the fermentation time of the bamboo shoots by natto is shorter than 5 hours, the growth is insufficient, and the production of proteolytic enzymes is not sufficient. If longer than 60 hours, the bamboo shoots are softened by the various enzymes already produced. , Because it liquefies. As a result of the experiment, particularly the optimum fermentation time was 15 to 30 hours.
次に本発明を実施例により、具体的に説明する。
実施例１：
タケノコ本体を剥皮して、水分８０％のタケノコ（モウソウチク 山口市産）１．５Ｋｇを得た。これを分割・切断し天日乾燥により水分を４０％に調整し、１２０℃・２５分間、加圧殺菌器で殺菌処理した。３〜５ｃｍ角のタケノコ細片が０．５５Ｋｇ（水分４５％）得られた。
次に、得られたタケノコ細片を径３０ｃｍのガラス製シャーレに無菌的に移し、あらかじめ純粋培養した納豆菌＊（５×１０４個／ｍｌ）２０ｍｌを噴霧し、温度４０℃、湿度８０％の恒温恒湿器に入れ３０時間発酵させた。発酵終了後、直ちに５℃の冷蔵庫に保存した。
＊納豆菌は、市販されている納豆の一種、「おかめ納豆」（タカノフ−ズ株式会社の登録商標（指定商品：納豆））からＹＰＧ培地で無菌的に純粋分離した納豆菌を使用した。分離した納豆菌をＹＰＧ液体培地で３７℃・３日間培養したものを使用した。
上記の結果、納豆菌で発酵したタケノコの新規発酵食品が得られた。
得られた製品の外観は、黄色から黄褐色のタケノコ片にうっすらと白い納豆菌の菌体が覆つていた。菌糸は見かけ以上にタケノコ内部まで浸透している。
得られた製品の風味は、納豆菌自体の香りは軽く感じられるが、タケ特有の香りが強く、新鮮なタケ風味の中に納豆の香りが漂うものであった。
タケノコ底部の硬い部分に於いても軟化していてコンブのような感触である。タケノコの前処理としてアクぬきをしていないにもかかわらず、本来タケノコにある苦味を感じない。むしろタケノコ本来の淡白な味ではなくアミノ酸から由来したのか旨味が付加されている。４０℃で長時間発酵を行ったにもかかわらず、官能的にはアンモニア臭は感じない。
Next, the present invention will be specifically described with reference to examples.
Example 1:
The bamboo shoot body was peeled to obtain 1.5 kg of bamboo shoot (Mosouchiku Yamaguchi City) with a moisture content of 80%. This was divided and cut, moisture was adjusted to 40% by sun drying, and sterilized with a pressure sterilizer at 120 ° C. for 25 minutes. 3-5 cm square bamboo shoots of 0.55 kg (water content 45%) were obtained.
Next, the resulting bamboo shoots were aseptically transferred to a glass petri dish with a diameter of 30 cm and sprayed with 20 ml of natto bacteria * (5 × 10 4 cells / ml) purely cultured in advance, at a temperature of 40 ° C. and a humidity of 80%. And then fermented for 30 hours. Immediately after completion of fermentation, it was stored in a refrigerator at 5 ° C.
* Natto bacillus natto was isolated aseptically and purely with a YPG medium from “Okame Natto” ( registered trademark of Takano Foods Co. , Ltd. (designated product: Natto) ), a type of commercially available natto. The separated natto bacteria were cultured in a YPG liquid medium at 37 ° C. for 3 days.
As a result, a novel fermented food of bamboo shoot fermented with natto bacteria was obtained.
The appearance of the resulting product was slightly covered with white natto bacteria on yellow to tan bamboo shoots. Mycelium penetrates into the bamboo shoots more than it seems.
As for the flavor of the obtained product, the natto bacterium itself has a light scent, but the scent of bamboo is strong, and the scent of natto drifts in the fresh bamboo flavor.
Even the hard part of the bottom of the bamboo shoot is soft and feels like a kombu. Despite the fact that I don't have any acne as a pretreatment for bamboo shoots, I don't feel the bitterness inherent in bamboo shoots. Rather, it has a flavor of whether it was derived from amino acids rather than the light white taste of bamboo shoots. Despite fermentation at 40 ° C. for a long time, there is no sensation of ammonia smell.
このタケノコ発酵食品を、５名のパネラ−で食味した。パネラ−は、山口県産業技術センタ−食品技術部の、官能審査経験が豊富な研究員である。新規発酵食品の味、香り、物性等、食品から各審査員が受けた印象を表２にまとめた。食味試験は、発酵終了後５℃の冷蔵庫に１昼夜保存したものを２０℃の審査室で実施した。 The bamboo shoot fermented food was tasted by five panelists. Paneler is a researcher with extensive sensory review experience at the Yamaguchi Prefectural Industrial Technology Center-Food Technology Department. Table 2 summarizes the impressions received by each judge from the food, such as the taste, aroma, and physical properties of the new fermented food. The taste test was conducted in a 20 ° C. examination room after being stored in a refrigerator at 5 ° C. for one day after fermentation.
〈６〉〈７〉〈９〉〈10〉は可食部１００ｇ当たりのｍｇで表示。
分析方法は五訂 日本食品標準成分表分析表の分析方法に準じて行い、食物繊維はプロスキ−法により、アンモニア態窒素はケルダ−ル法により分析した。
グルタミン酸は「日立Ｌ−８５００」（商品名：（株）日立製作所製のアミノ酸分析計）を用いて分析した。
分析の結果、アミノ酸の一種であるグルタミン酸、食物繊維、ビタミンB１、B２、灰分が多いことが判った。アンモニア態窒素は極めて低い。食物繊維が著量含有されていることから、人体の代謝や整腸作用の効果が期待できる。
<6><7><9><10> is expressed in mg per 100 g of edible portion.
The analysis method was performed according to the analysis method of the 5th edition Japanese food standard ingredient table analysis table, dietary fiber was analyzed by the Proski method, and ammonia nitrogen was analyzed by the Kjeldahl method.
The glutamic acid was analyzed using “Hitachi L-8500” (trade name: amino acid analyzer manufactured by Hitachi, Ltd.).
As a result of the analysis, it was found that glutamic acid, a kind of amino acid, dietary fiber, vitamins B1 and B2, and ash were high. Ammonia nitrogen is extremely low. Since a significant amount of dietary fiber is contained, effects of human metabolism and intestinal regulation can be expected.
実施例２：
タケノコ本体から剥皮した内皮（水分７５％）を２０〜５０mm角に細断した。乾熱乾燥器で６０℃で風乾し、水分を４５％に調整したもの２５ｇを得た。これを三角フラスコに入れ１２０℃、３０分加圧殺菌した。フラスコに実施例１で使用した納豆菌液（５×１０4個／ｍｌ）２ｍｌを接種し、ガ−ゼでフラスコの口を無菌的に覆い 温度３８℃、湿度８０％の恒温恒湿器にいれ１５時間発酵させた。発酵終了後、直ちに分析した。
分析結果は表３示すとおりであった。
得られた製品は、納豆菌接種前には繊維質のゴワゴワとした感触があったが、（１）発酵後は菌体が増殖し、ヌルヌルと軟らかい布のようになり、口の中で容易に分解する。また、（２）竹の香りと、ゴボウのようなやや土のような香りが混在している。（３）納豆菌特有の香りはほとんど無く、アンモニア臭も感じない。（４）苦味・渋味は少なく、甘味を感じる。
以上のように、本願発明のタケノコ発酵食品は、食用可能な新規発酵食品である。タケノコの皮（内皮）であっても成分値は実施例１と同様、グルタミン酸、食物繊維、ビタミンＢ１、Ｂ２が多いものである。
Example 2:
Endothelial skin (water 75%) peeled from the bamboo shoot body was cut into 20-50 mm squares. Air-dried at 60 ° C. with a dry heat dryer to obtain 25 g of water adjusted to 45%. This was placed in an Erlenmeyer flask and pasteurized at 120 ° C. for 30 minutes. Inoculate the flask with 2 ml of the natto fungus solution (5 × 10 4 cells / ml) used in Example 1, and aseptically cover the mouth of the flask with gauze in a constant temperature and humidity chamber at a temperature of 38 ° C. and a humidity of 80%. It was fermented for 15 hours. Immediately after completion of the fermentation, analysis was performed.
The analysis results were as shown in Table 3.
The obtained product had a fiber-like feel before inoculation with natto bacteria. (1) After fermentation, the cells grew and became like a soft cloth with a slimy, easy in the mouth Disassembled into Moreover, (2) the scent of bamboo and the scent of a little earth like burdock are mixed. (3) There is almost no odor unique to Bacillus natto, and no odor of ammonia. (4) Little bitterness and astringency and sweetness.
As described above, the bamboo shoot fermented food of the present invention is a new edible fermented food. Even in bamboo shoots (endothelium), the component values are high in glutamic acid, dietary fiber, and vitamins B1 and B2 as in Example 1.
Claims (6)
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| KR20200065581A (en) * | 2018-11-30 | 2020-06-09 | 주식회사 오즐디앤에프 | Manufacturing method of fermented bamboo shoot with increased dietary fiber and antioxidant activity |
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| JP5096600B2 (en) * | 2011-04-22 | 2012-12-12 | 株式会社勝美ジャパン | Method for producing frozen hemp bamboo |
| KR101979698B1 (en) * | 2017-06-19 | 2019-05-17 | 주식회사 오즐디앤에프 | Composition for preventing, improving treating intestinal function depression comprising hydrolyzed and fermented bamboo sprout as an effective ingredient |
| CN110432464A (en) * | 2019-08-30 | 2019-11-12 | 四川丰泰食品科技有限公司 | A kind of preparation process for bamboo shoots of fermenting |
| CN111011780A (en) * | 2019-12-18 | 2020-04-17 | 广西欧唛果科技有限公司 | Digestion-aiding fermentation type instant flavored bamboo shoot and preparation method thereof |
| CN114403388B (en) * | 2022-01-19 | 2023-09-19 | 安徽工程大学 | Double-strain fermentation functional flavor dried bamboo shoots and preparation method thereof |
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| JP3155508B2 (en) * | 1998-05-07 | 2001-04-09 | 江崎グリコ株式会社 | Bamboo shoots boiled product and its manufacturing method |
| JP2003342092A (en) * | 2002-03-18 | 2003-12-03 | Sanko:Kk | Compost leach, method for producing the same, and plant growth promoting material |
| JP2006232763A (en) * | 2005-02-28 | 2006-09-07 | Yukihiro Hirose | Bamboo grass extract-containing composition, cosmetic and food and drink containing the same |
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| JPH06209700A (en) * | 1991-12-07 | 1994-08-02 | Maruki Budoushiyu Kk | Smoked pickle and its production |
| JPH11225750A (en) * | 1998-02-19 | 1999-08-24 | Taiheiyo Cement Corp | Proliferation promoter of bacillus subtilts |
| JP3155508B2 (en) * | 1998-05-07 | 2001-04-09 | 江崎グリコ株式会社 | Bamboo shoots boiled product and its manufacturing method |
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| KR20200065581A (en) * | 2018-11-30 | 2020-06-09 | 주식회사 오즐디앤에프 | Manufacturing method of fermented bamboo shoot with increased dietary fiber and antioxidant activity |
| KR102252280B1 (en) | 2018-11-30 | 2021-05-14 | (주)엔에프씨생명과학 | Manufacturing method of fermented bamboo shoot with increased dietary fiber and antioxidant activity |
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